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Swede pulls up carrot bearing long-lost ring

A Swedish woman's recent toiling in her garden turned up a rather unexpected harvest when she pulled a carrot out of the ground 'wearing' the wedding ring she had lost back in 1995.

Swede pulls up carrot bearing long-lost ring

After 16 years, Lena and Ola Påhlsson, who reside near Mora, Dalarna, in central Sweden, had given up hope of ever finding Lena’s lost wedding ring.

The ring, which Lena had designed herself, went missing after she had put it on the kitchen counter in midst of a holiday baking session back in 1995.

The couple engaged in a frantic search for the ring, even checked behind the appliances and beneath the floor boards when renovating the kitchen a few years later, but to no avail.

But as Lena was about to gather the last of the carrots from the family vegetable patch last October, she pulled out a carrot that had something attached to it.

As the carrot was so small, she was about to throw it away when she realized what it was that appeared to be “growing” around the finger-sized vegetable.

“Our daughter Anna was at home at the time and she heard an almighty scream from the garden,” Ola Påhlsson told The Local, recalling the day of the miraculous find.

Anna thought Lena had hurt herself and went running to her mother.

She instead found Lena sitting on a chair looking rather shocked.

“It was Lena’s wedding ring that had been missing since 1995 after Lenas annual Christmas baking. It had surfaced, wrapped around a carrot. Quite amazing,” said Ola.

Ola had several theories as to how Lena’s ring could have made its way from the kitchen to the vegetable patch.

“We thought maybe it had fallen in to the compostable food bin. Perhaps it ended up in compost that was spread over the vegetable patch later,” he said.

He also theorized that the family’s sheep, which is often fed kitchen scraps, may have had a hand in the mysterious migration of the ring.

“Maybe it had been eaten by the sheep and then ended up in the manure that we then spread over the vegetable patch,” said Ola.

The soil in the vegetable patch has been turned over several times without revealing the ring.

Last year, however, Lena didn’t plant the carrots in a row but spread the seeds randomly.

“That could also be the reason as to how the carrot grew through the ring. A seed could have landed in the middle of it after turning the patch, just by chance,” said Ola.

They were both pleased to find that the ring – made of white gold with seven small diamonds – was as good as new after all those years in the soil.

While overjoyed at the find, Lena hasn’t yet started wearing the ring again yet, as it still needs to be re-sized to fit her now somewhat-larger fingers.

“We’re keeping it in a safe place,” she told the local Dalarnas Tidningar newspaper.

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DISCOVER SWEDEN

The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.

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